Without a doubt, Sardegna ("Sardinia" in English) is one of the most beautiful and unique regions of Italy. And since it's an island and also a little far from the mainland, Sardegna's culture and food are a bit different than the rest of Italy.
Dishes like fregola (toasted semolina) and malloreddus (a kind of cavatelli pasta usually served with sauage) are typical of the region, and Sardegna is also known for its delicious zefferano (saffron), some of the best in Europe and featured in many tradtional dishes.
I really can't wait to cook this food and explore this wonderful region, it will be a great supper club!
Focaccia, of course!
Carpaccio di pesce spada (swordfish carpaccio with crostini, arugola and tomatoes)
Melanzane ripiene (stuffed eggplant with mozzarella, tomatoes)
Impanada (meat pies with saffron, pork, olives and sundried tomatoes)
Funghi fritti (fried oyster mushroom)
Fregola ai gamberi (toasted semolina with shrimp)
Malloredus alla salsiccia (cavatelli with sausage and saffron ragout)
Agnello al forno (lamb saffron with tomatoes and basil)
Zucchini in agrodolce
Fave e pancetta
Seabadas (panfried ravioli with fresh pecorino and hot honey)
For wine I suggest the most well-known red wine from Sardegna, the "Cannonau", usually easy to find at a liqueur store. For white a "Vernaccia" would be nice, but if you can't find one from Sardegna a "Vernaccia di San Gemignano" from Toscana would be a good substitute.